These satisfying breakfast burritos are a study in texture: chewy shredded carnitas, soft-scrambled eggs, and smooth avocado. We recommend serving with a breakfast cocktail like our Michelada.
Game plan: Make sure you have a batch of Carnitas in the fridge before you begin.
- Yield: 2 burritos
- Difficulty: Easy
- Total: 35 mins
- Active: 20 mins
- 4 teaspoons olive oil
- 1 cup shredded pork carnitas (see Game Plan note)
- 2 (10-inch) flour tortillas
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 1/3 cup chopped cilantro
- 1/2 large ripe avocado, pitted, peeled, and sliced
- Mexican hot sauce, such as Cholula
- Heat the oven to 300°F. Warm 2 teaspoons of the olive oil in a large nonstick frying pan over medium heat. Add the carnitas and fry until crisp and warmed through, about 5 minutes. Transfer to a bowl and cover to keep warm. Wipe out the frying pan.
- Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable). Whisk the eggs in a medium bowl until broken up. Season with a pinch each of salt and pepper and beat to incorporate.
- Warm the remaining 2 teaspoons of olive oil in the wiped-out frying pan over medium-low heat. Pour the eggs into the pan and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until they’re softly scrambled, a total cooking time of about 5 minutes.
- Divide the carnitas and eggs between the warm tortillas. Top with the cilantro, avocado, and a few dashes of hot sauce. Fold the short sides in and the bottom flaps up, then roll up into burritos. Serve right away.